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Spinach and Mushroom Frittata

This flavorful spinach and mushroom frittata is low-carb, gluten-free, and made with just a few simple ingredients. And the best part is that it can be used for breakfast, brunch, a snack and/or dinner.


  • 12 eggs

  • 1/2 teaspoon celtic sea salt

  • 1/2 teaspoon black pepper

  • 1/2 cup coconut milk, almond milk, or Organic full fat milk (based on your diet)

  • 1 tablespoon avocado oil

  • 1 small onion, diced

  • 16 ounces choice of mushrooms

  • 1 (5-ounce) package baby spinach, chopped


  • Preheat oven to 375 degrees.

  • In a medium bowl, beat eggs, salt, pepper and choice of milk until smooth. Set aside.

  • In a 10- to 12-inch cast-iron or oven-safe nonstick skillet, heat the avocado oil over medium heat.

  • Add onion and mushrooms and cook, stirring often, until onions are translucent and mushrooms are tender and the liquid has evaporated, about 10 minutes. Add the spinach a handful at a time, stirring after each addition, to wilt.

  • Reduce heat to low and pour in the egg mixture. Stir well to evenly distribute the vegetables, then smooth the top.

  • Transfer to the oven

  • Bake until the top is golden brown and the eggs are set, 20 to 25 minutes. When you shake the pan, the eggs shouldn’t jiggle. Cool on a rack for about 10 minutes.

  • Cut into wedges to serve warm or at room temperature.


Tip: You can keep leftovers of this spinach and mushroom frittata in the fridge, in an airtight container, for up to 4 days. Gently reheat the leftovers in a low oven (300F) or in the microwave on 50% power.

Leftovers are also excellent cold! I've been known to sneak a slice, straight out of the fridge.

Adding hot sauce is always an option too!

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